Slow Cooker Chicken, Quinoa and White Bean Chili

Recipe and image compliments of Milk Life.

  • Prep Time
    15 Minutes

  • Cook Time
    360 Minutes

  • Servings
    9

Ingredients

  • 1 pound uncooked boneless, skinless chicken breast
  • 3/4 cup uncooked quinoa
  • 2 cups chicken broth
  • 1 1/2 cups Hiland Dairy Milk
  • 3 cups (24 ounces) mild jarred salsa verde (or mild salsa of choice)
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 2 bell peppers, diced
  • 2 cups frozen corn
  • 1 tablespoon cumin
  • 30 ounces white beans (Cannellini, Great Northern, etc.), drained and rinsed
  • Cilantro, chopped (optional)
  • Green Onion, sliced (optional)
  • Hiland Dairy Shredded Cheddar Cheese (optional)
  • Hiland Dairy Sour Cream (optional)
  • Avocado (optional)
  • Tortilla chips (optional)

Directions

  • Combine all ingredients except for the beans in slow cooker and stir well to combine.
  • Cover and cook for 2.5-3 hours on high or 5-6 hours on low, until chicken breast is fully cooked and can be pulled apart easily with two forks.
  • Stir in beans. Transfer chicken breast from slow cooker to a plate or cutting board and, using two forks, shred well. Return shredded chicken to the slow cooker and stir well to incorporate.
  • Top with cilantro, green onion, cheese, sour cream, avocado and/or serve with tortilla chips, if desired.